Lime and Coriander Hummus
Homemade hummus with a twist; instead of lemon and garlic, add lime and coriander (and naturally keep the garlic!)
Servings: 6
Calories: 280kcal
Equipment
- 1 Blender hand-held or jug blender
Ingredients
- 400 g chickpeas canned, drained
- 2 tbsp tahini
- 100 ml extra virgin olive oil
- 4 cloves garlic crushed
- 1 lime juiced
- 4 tbsp fresh coriander leaves chopped
- salt to season
- pepper to season
Instructions
- Blitz the chick peas, tahini, crushed garlic, lime juice and olive oil in the food processor. Add more oil if you want it smoother.
- When you are more or less happy with the texture, add the coriander leaves last. Add enough so that the hummus is tinted green but do not pulverise too much so that the colour stays as large flecks.
- Season to taste and drizzle some olive oil over before serving with triangles of toasted pitta bread.
Notes
Serving size is set as six for an average heap of hummus in a pitta bread sandwich.
It make stretch to eight or more folks if you are serving as a dip. Depending how greedy they are!
Nutrition
Calories: 280kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 7mg | Potassium: 238mg | Fiber: 6g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
